Grilled chicken with strawberry balsamic vinegar sauce
Grilled chicken breasts get a flavor boost with a simple, jam-based sauce.
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Grilled Chicken with Strawberry Balsamic Vinegar Sauce
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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4 boneless skinless chicken breast halves
salt and freshly ground black pepper
1 tablespoon chopped fresh sage, divided
1/4 cup strawberry jam (I used my homemade jam)
1 tablespoon balsamic vinegar
Remove the chicken from the fridge about 1/2 hour before you’re ready to grill, to let it come to room temperature. I usually do this just before firing up the charcoal in the chimney starter. Meanwhile, make the strawberry balsamic vinegar sauce. Combine jam, balsamic vinegar and 1 teaspoon of the fresh sage in a medium bowl and stir with a fork until completely mixed.
Just before you’re ready to grill, pat the chicken breasts dry with paper toweling and brush with olive oil. Season generously with salt and pepper on both sides and sprinkle with remaining sage, gently pressing it into the chicken to help it stick.
Lightly oil the hot grill and the cook the chicken breasts, starting with what would have been the skin side down, for about 5 minutes, with the grill closed. Turn the breasts and cook for an additional three minutes or so with the grill closed, until a quick read thermometer registers 165 degrees F. Transfer chicken to a platter, tent loosely with foil and let it rest about 5 minutes before serving. Plate individual breast halves and spoon the strawberry sauce over them. Serve.
Related post: Five cool grilling recipes for the long, hot summer
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